Terrincho is a DOP, semi-soft, unpasteurised, ewes’ milk cheese originating from the Tras-os-Montes region of Portugal. It is produced by slowly draining the curds after the coagulation of milk of the Churra da Terra Quente (Terrinchas) breed of sheep and using animal rennet.
The cheese has a cylindrical shape and a flat, even rind which covered with paprika. The interior is straw coloured with an oily texture and a soft, smooth flavour. It has some small holes. One variety of Terrincho is cured in wooden barrels filled with rye to give it a distinctive flavour.
Errors and omissions
If you are a cheese producer and your cheese does not appear to be listed on Cookipedia or the information on your cheese is incorrect or out of date, please do talk to us via the Contact the Editor link at the top of this page and we will update the information on your cheese.